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German cuisine
Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 61 kg (134 lb) of meat in a year. Among poultry, chicken is most common, although duck,goose, and turkey are also enjoyed. Game meats, especially boar,rabbit, and venison are also widely available all year round. Trout is the most common freshwater fish on the German menu; pike, carp, and European perch also are listed frequently. Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. A wide variety of cakes and tarts are served throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. Cheesecake is also very popular, often made with quark.Schwarzwälder Kirschtorte (Black Forest cake, made with cherries) is probably the most well-known example of a wide variety of typically German tortes filled with whipped or butter cream.
from: http://www.wikipedia.org